Taco Casserole Ready in Your Crockpot

Ingredients

• 1 lb Ground Beef (80/20 lean-to-fat ratio)
• 1 tbsp Olive Oil (extra virgin, for browning)
• 2 tbsp Taco Seasoning (homemade or store‑bought packet)
• 1 can (15 oz) Black Beans (drained and rinsed)
• 1 can (15 oz) Corn (drained)
• 1 cup Salsa (mild or medium, your choice)
• 2 cups Shredded Cheese (Mexican blend or cheddar, shredded)
• 6 pieces Small Flour Tortillas (soft, for chips)
• 2 tbsp Olive Oil (for brushing tortilla wedges)
• to taste Sea Salt (for seasoning chips)
• 2 tbsp Fresh Cilantro (chopped, for garnish (optional))

Instructions

1. Brown Ground Beef

   Heat skillet over medium flame, add 1 tbsp olive oil, then add the ground beef. Break it up, let it sit for a minute to develop a crust, season with taco seasoning and two pinches of salt, and cook until browned, about 5 minutes.

   Time: PT5M

   Temperature: medium

2. Transfer Beef to Crockpot

   Using a spatula, scrape the browned beef and any rendered fat into the crockpot. Turn off the skillet.

   Time: PT2M

3. Add Beans and Corn

   Drain and rinse the black beans, then add them to the crockpot. Drain the corn and add as well. Stir briefly to combine.

   Time: PT3M

4. Add Salsa and Cheese

   Pour 1 cup salsa over the mixture, then sprinkle 2 cups shredded cheese on top. No need to stir; the cheese will melt during cooking.

   Time: PT2M

5. Slow‑Cook the Casserole

   Cover the crockpot and set it to Low for 4 hours (or High for 2 hours). Let it cook undisturbed.

   Time: PT4H

6. Prepare Tortilla Chips

   While the casserole cooks, preheat the oven to 350°F. Cut each tortilla in half, then each half into quarters to create bite‑size wedges. Arrange them in a single layer on a baking sheet.

   Time: PT5M

   Temperature: 350°F

7. Season the Chips

   Brush the tortilla wedges lightly with 2 tbsp olive oil, then sprinkle sea salt (and optional seasoning) over them. Toss to coat evenly.

   Time: PT5M

8. Bake the Chips

   Bake the seasoned wedges for 12 minutes, or until golden and crisp. Rotate the sheet halfway through for even browning.

   Time: PT12M

   Temperature: 350°F

9. Finish and Serve

   When the crockpot timer ends, stir gently, top with extra cheese if desired, and garnish with chopped cilantro. Serve hot with the baked tortilla chips on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g